Sheet Pan Roasted Vegetables

Name: Sheet Pan Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 red bell pepper, chopped into 1-inch pieces; 2 large carrots, peeled and sliced into 1/2-inch coins; 1 yellow bell pepper, chopped into 1-inch pieces; 1 medium zucchini, cut in half lengthwise and sliced into 1/2-inch slices; 2 cups broccoli florets; 1 small red onion, chopped into 1-inch pieces; 3 tablespoons olive or avocado oil; 2 teaspoons Italian seasoning; 3/4 teaspoon sea salt; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1 tablespoon lemon juice

Sheet pan rainbow roasted vegetables that are cooked to the perfect texture! This sheet pan recipe includes a delicious assortment of vegetables that will add color to any meal. Everything cooks up together on the same pan in under 30 minutes!

Rainbow vegetables arranged on a sheet pan by color ready to be cooked.

Looking for the perfect side dish to accompany tonight’s healthy dinner? This sheet pan roasted vegetable recipe contains all the colors of the rainbow, and bakes in the oven in 30 minutes. The veggies are perfectly seasoned and roasted on the same pan until tender. A great pairing with any protein, including grilled chicken skewers or healthy sloppy joes!

If your house is anything like mine, vegetables are a bit tricky to serve. When there’s roasted vegetables as a side dish, it’s boring and not everyone’s favorite. This is where a sheet pan packed with colorful roasted vegetables come in save the day. There’s variety, flavor, and something for everyone!

For this recipe, you’ll get a bit of crunchy, crips, and soft veggies all in one. And best of all, you can do the prep work ahead of time! Just cut up all of the vegetables in the morning, and add them to the sheet pan before roasting in the evening. Easy and delicious!

Jump to:

Taste the Rainbow

Chopped raw vegetables arranged on a platter ready to be cooked.

Studies show you should be eating a variety of color-rich vegetables because they are rich in phytonutrients. The nutrients responsible for each color have different protective properties. For example, red foods, such as tomatoes, contain antioxidants like lycopene. Orange foods, on the other hand, are high in carotenoids, including alpha-carotene and beta-carotene. This is why the most recent US Dietary guidelines recommend eating about 2 1/2 cups of vegetables per day.

To get all those nutrients, eat a variety of raw and roasted rainbow vegetables weekly! Here are the vegetables included:

Peppers: Bell peppers are an excellent source of vitamin A, vitamin C, and potassium. They also contain a healthy dose of fiber, folate, and iron.
Carrots: Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium. They also contain carotenoids and antioxidants.
Zucchini: Zucchini is a great source of vitamin C, and also contains vitamin b6, riboflavin, and manganese.
Broccoli: Broccoli is a nutrient powerhouse! It’s rich in fiber, vitamin C, vitamin K, iron, potassium, and magnesium. It’s also a cruciferous vegetable that helps support estrogen and hormone metabolism.
Onions: Onions are rich in prebiotics (what help support and feed probiotics). They also contain antioxidants, flavonoids, vitamin C, folate, vitamin B6, and potassium.

Substitutions

You can customize this recipe to the vegetables you have on hand or whatever is in season. Here are some swaps I’ve had success with:

Zucchini: Use asparagus pieces cut up into 1-inch pieces
Yellow pepper: Use butternut squash or yellow squash pieces
Carrots: Swap in purple sweet potato or orange sweet potato pieces. If you do this, you’ll need 1 medium sweet potato. Toss the sweet potato pieces in about 1/2 tablespoon of the oil and roast them on the sheet pan for 10 minutes. Then, add the rest of the veggies to the pan and drizzle them with the remaining oil. Toss all the veggies in the spices. Cook for an additional 20-25 minutes, or until the vegetables are tender.
Italian seasoning: Use another dried herb in its place, like parsley, oregano, or basil.

How to Make Sheet Pan Roasted Vegetables

The vegetables on the sheet pan before and after being roasted in the oven.

Making veggies on a sheet pan couldn’t be easier! Here’s how to make it:

Prep: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Arrange: Place the vegetables on the baking sheet by color of the rainbow starting with red and ending with purple. Drizzle the vegetables with the oil. In a small bowl, combine the Italian seasoning, salt, garlic, and black pepper. Sprinkle the mixture evenly over everything in the pan. Toss gently to combine.
Roast: Roast until the vegetables are golden brown in spots and the carrots are fork tender, about 20-25 minutes. Drizzle with the lemon juice before serving.

Sheet Pan Tips

When roasting veggies, line your pan with parchment paper to prevent sticking and make clean up easier.
Make sure all of the vegetables are the same size. The vegetables should all be cut into 1-inch pieces.
The easiest way to test for doneness is with a fork.
Check the carrots for doneness at the end as they’ll be the last vegetables to become tender.
Roast your veggies on the center rack in the oven so they cook evenly.

Recipe FAQs

What temperature is best for roasting vegetables?

The sweet spot when it comes to the best temperature for roasting vegetables is 400 degrees Fahrenheit. You can roast just about any vegetable to the perfect texture at this temperature. Vegetables will become tender, and turn slightly golden brown. When you go higher, vegetables tend to brown before becoming tender. Let the vegetables cook for about 20-25 minutes.

What type of pan should you roast vegetables on?

The best pan for roasting vegetables is a rimmed baking sheet. The rim will prevent the oil and vegetables from sliding off, which is important when you’re roasting chopped vegetables. It will also help the vegetables cook evenly because the heat will continue to circle the vegetables. I like to use large sheet pans (about 20 inches long) when making sheet pan recipes because it gives you plenty of room.

Should I line my baking sheet when roasting veggies?

Yes. You always want to line your pan to prevent the vegetables from sticking. It also makes clean up a lot easier. For a non-toxic option, use unbleached parchment paper.

Serving

The best part about this recipe is that the roasted vegetables can be cooking in the oven on the sheet pan while you’re prepping your main dish! They work great as a side to healthy turkey burgers, grilled chicken, or you can use them as a bed for egg roll in a bowl.

Here are some other ways to enjoy them as a meal:

Burrito bowl: Top with ground meat, salsa, avocado, cilantro and lime juice.
Curry: Serve with rice, chicken, and your favorite curry sauce.
Salad: Serve over a bed of greens topped with Primal Kitchen dressing.
Breakfast: Top with a couple of over easy eggs and sausage, or add to Breakfast Fried Rice for an extra boost of veggies.

Storage and Reheating

STORE: Store leftovers in an airtight container in the refrigerator for 5-7 days.

FREEZE: Store roasted vegetables in an airtight freezer-safe container in the freezer for up to 3 months. Let the veggies thaw in the refrigerator when you’re ready to eat them. Note: Squash will become slightly soft when frozen.

REHEAT: You can reheat veggies in the microwave until warm, however they will become slightly mushy. The best way to reheat roasted veggies is in the oven. Place the veggies on a sheet pan and cook at 400 degrees for 5-7 minutes, or until warm and crispy.

All of the vegetables on the pan arranged by color and roasted.

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